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Football Fatty

post #1 of 22
Thread Starter 
This is the first fatty I have tried making, I think I have to learn to make these smaller and maybe with less ingredients. This was tough to roll. What size of fatties do most of you make? This is about the size of a football.

Here is my ingredients -
- 3 lbs. Hunters seasoned venison/pork sausage
- Red pepper, green pepper, yellow onion and baby bella mushrooms all sliced and sautéed in olive oil
- One package of shredded hash browns fried in butter
- 3 Pepper Cheese: Monterey Jack& Cheddar Cheeses with Chipotle, Habanero and Jalapeno Peppers.
- Wrapped in bacon

I put it in the smoker about a half hour ago set at 225 degree’s. I am assuming this size of a fatty will take around 4 hours till the internal temperature reaches 160 degree’s?
post #2 of 22
Now that's a FATTIE. Looks great, and keep us posted on the out come. Some folks do the roll your own type and some use Jimmy Dean brand sausage of different flavors. Just depends on personal preferrence.
post #3 of 22
Holy smokes Mossy, thats a serious fatty icon_eek.gif Looks great, timing is probably about right, go to 160 and slice! please show finished pics PDT_Armataz_01_11.gif
My biggest was 2 lbs, i wouldnt try to roll that suckerPDT_Armataz_01_34.gif
post #4 of 22
that is a SUPER fattie on steriods!!! Looks great!!! I make mine a little larger than a 1lb sausage chub. Definately let me know how it tastes...
post #5 of 22
Man o man MossyMO. You have created the mother of all fatties. You must provide more pics throughout this saga.

You da man Mossy!!!
post #6 of 22
Thread Starter 
Life does not get much better than this !!!
OK - I am officially hooked, fatties are good stuff !!! 160 degree’s hit at 3 hours, I was surprised. This is a definite make again and many times with different styles of seasoned sausage along with different ingredient combinations. I am really looking forward to trying one that focuses on breakfast with scrambled eggs, hash browns and bacon. My mind is spinning with endless possibility’s….. next time they will be a pound to a pound and a half, I did not dare roll this one.

Here is the finished product – By the way, the beer can is ONLY in the picture as a prop to give you an idea of this Fatties size !!!

post #7 of 22
That is one sweeet fatty. I, for one, am humbled.
post #8 of 22
That is one nice looking fatty. 2 thunps up for you!!!PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
You got me wanting to experiment now.
post #9 of 22
All I can say is WOW!PDT_Armataz_01_13.gif
post #10 of 22
Beautiful.....simply beautiful....drool slurp wipe , thanks for the fix PDT_Armataz_01_34.gif
post #11 of 22
I can now say I've seen the mother of all fattys!! That is awesomePDT_Armataz_01_34.gif
post #12 of 22
It is ALIVE!!! PDT_Armataz_01_11.gif
post #13 of 22
Nice piece of work there Mossy! It's a meal in and of itself!
post #14 of 22


i know this is a old thread to be resurrecting, but i JUST stumbled upon it.......WOW.......what a fattie.......tho i have ONE questoin

WHERE"S the BEER can......don't see any beer can in ANY of them pics......

post #15 of 22
Mossy, that is a Fatty on steroids! I hope you've got stadium seating! It looks great, and I know once it's gone... withdrawals.
post #16 of 22
Thats one FATFAT Fattie.Looks wonderful and if I do not forget I almost always try to have one on the smoker.cool.gif
post #17 of 22
I just gotta try that! The wife was skeptical about smoked meat loaf but I proved her wrong (that don't happen often!)
I'm off to the search function to see what I can learn about fatties.
post #18 of 22
Great looking fatty. I am sure that there will be many more to come.
post #19 of 22
awesome fatty mossy. now that w/ scrambled eggs is da bomb.PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif

i usually do 2lbs & flatten them out in a spray oiled ziploc then roll(well more flipped & sealed) on oiled wax paper. that may be easier.
post #20 of 22
Great lookin fatty, you sure that beer can is only a prop. looks good and cold.
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